Summary

Ingredients

• 150 g cashew nuts, unsalted
• 2 tablespoon curry powder, medium hot
• 4 clove (s) garlic
• 2 teaspoons ginger, freshly grated
• 2 tablespoon white wine vinegar
• 100 g tomato paste
• 150 g yourt
• 750 g chicken breast fillet (s)
• 50 g butter
• 1 onion (s)
• 1 cinnamon stick (s)
• 0.5 teaspoon ½ cardamom powder
• 1 pinch (s) salt
• 1 teaspoon chilli flakes
• 400 g tomato (s), chopped, from the can
• 150 ml vegetable stock
• 100 ml heavy cream, to taste
• Coriander greens, chopped, to taste

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Instructions

1. Roast the cashew nuts with the curry powder in a pan over low heat for 3 minutes. Peel and grate the ginger, cut the garlic into small pieces.
2. Puree the cashew nuts together with ginger, garlic, vinegar, tomato paste and yogurt in a food processor or in a blender. Mix the resulting paste with the meat in a bowl and let everything sit in the refrigerator for 24 hours.
3. Melt the butter in a large pan or saucepan. Sauté the onion, cinnamon, salt and cardamom over medium heat for about 5 minutes until the onion is soft. Add the meat with the marinade and cook for 10 minutes. Add the chilli flakes, chopped canned tomatoes and the vegetable stock and bring to the boil. Reduce the heat and simmer without the lid for 40-45 minutes. Just before serving, stir in the cream and sprinkle the dish with the chopped coriander.
4. Basmati rice or naan goes well with it.